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Tomato-Artichoke Focaccia (recipes)


Tomato-Artichoke Focaccia

Yield: Makes 16 servings



Ingredients:



1package (16 ounces) hot roll mix

2tablespoons wheat bran

1-1/4cups hot water

4teaspoons olive oil, divided

1cup thinly sliced onion

2cloves garlic, minced

4ounces sun-dried tomatoes (not packed in oil), rehydrated* and cut into strips

1cup canned artichoke hearts, cut into quarters

1tablespoon minced fresh rosemary

2tablespoons shredded Parmesan cheese









Preparation:





1.Preheat oven to 400°F. Combine dry ingredients and contents of yeast packet from hot roll mix in large bowl. Add bran; mix well. Stir in hot water and 2 teaspoons oil. Knead dough about 5 minutes or until ingredients are blended.2.Spray 2 (9-inch) round cake pans with nonstick cooking spray. Press dough onto bottom of prepared pans. Cover and let rise 15 minutes.3.Heat 1 teaspoon oil in medium skillet over low heat. Add onion and garlic; cook and stir 2 to 3 minutes until onions are tender. Brush surface of dough with remaining 1 teaspoon oil. Top dough with onion mixture, tomatoes, artichokes and rosemary. Sprinkle with Parmesan.4.Bake 25 to 30 minutes or until lightly browned on top.